There are some cakes out there that are so simply perfect. No fuss, no bells and whistles, no crazy frosting or sprinkles. Just pure cake. That’s my kind of cake. I’m a pretty simple girl, especially when it comes to desserts. I like straight up chocolate chip cookies, chocolate ice cream, or a super simple cake. You know my love for my mom’s famous Hot Milk Cake. It our favorite cake ever, and I’d have to say this is a close second.
This recipe goes waaaaay back and has been enjoyed in our family for over 50 years. It comes from the same person who gave me the Oatmeal Cake recipe, which also has a great story behind it (thanks Gaga). ♥️
For years she never gave up the recipe and it was only until about 3 years ago that she decided to pass it along to her 8 (8!) granddaughters and now has finally allowed me to share it with the world!
The first time I tried this cake it was the sort of thing where I said, “sure I’ll have a small slice.” 75 times later I kept going back in with the knife, slicing off thin slivers so it didn’t feel like I was eating 10 pieces. I for sure had over half the cake. This is one of those recipes that you just gotta have.
And one of those recipes that you’ll have and use forever. With the holidays upon us, cozy weekends with family and friends, this is a cake I wanted to share with all of you and I hope you love it and cherish it as much as we do.
A light and fluffy cake made with chocolate flakes and dusted with powdered sugar for the perfect simple cake.
- 2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (any kind)
- 3 ounces unsweetened chocolate, grated (I use the large holes on the box grater)
Preheat oven to 350 degrees. In a stand mixer beat the butter and sugar for about 2 minutes until fluffy. Add the egg yolks and vanilla.
In a separate bowl, combine the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the butter/sugar mixture. Mix until well combined.
In another bowl beat the egg whites until stiff (I use a hand mixer for this), then set aside.
Use a spatula to fold the egg whites into the batter until completely blended. Fold in the grated chocolate.
Grease a bundt pan and pour the batter into the pan. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes in the pan, then flip onto a cooling rack to cool completely before serving.